CÉLERI RÉMOULADE

image MAKES 5 SERVINGS

CELERY ROOT, ALSO KNOWN AS CELERIAC, strikes me as greatly underutilized in American cuisine, and I’ve always loved its fresh, bright flavor and pleasant crunch. When traveling around France in particular, you’ll often see a light celery root salad served alongside bites of terrine or pâté—quite smart as it helps to balance out those heavier, richer flavors. For quite some time, I’ve wanted to see more of that French tradition on our own table, so I developed this simple recipe featuring shaved celery root cloaked in a lemony mustard dressing with flecks of fresh tarragon. It’s light and snappy and can also be served as a side dish or spooned atop your favorite salad.

1 large or 2 small celery root(s), peeled and cut into matchsticks

2 tablespoons freshly squeezed lemon juice

1 tablespoon cider vinegar

Leaves from 2 sprigs tarragon, minced

1 teaspoon sea salt

1 tablespoon stone-ground mustard

Pinch of ground white pepper

⅔ cup vegan mayo

1. Toss the celery root with the lemon juice and cider vinegar in a small bowl. Cover and let sit for 30 minutes.

2. Combine the remaining ingredients with the celery root.

3. Cover the bowl, place in the fridge to chill until cold, and serve.

CHEF’S NOTE: Celery root is available in most well-stocked produce departments. It looks like a big gnarly ball of something that you’d dig out of the earth, but don’t be intimidated. Beneath its tough exterior is brilliant, starchy white flesh packed with complex flavor.